Baby food for lunch: Chicken pot Pie jars


For this course I wanted to replicate a classic flavor combination but as a baby food. I went with chicken pot pie so that I could create pureed layers out of something traditionally more stirred together.


  • 2 lbs potatoes
  • 1 lb carrots
  • 1 lb peas
  • 1 cup bone broth (in my case homemade)
  • 4 TB shmaltz
  • 3 cups cream
  • 1 stick butter
  • 1 sheet puff pastry
  • salt and pepper to taste


  • Clean and separately boil all of the vegetables until very soft
  • Make purees. Amounts are all estimates and the goal should be to puree until smooth but thick. Use a food processor and let it go for a long time and try not to add extra liquid.
    • Carrots plus 1 cup cream
    • Peas plus 1/2 cup cream and most of the butter
    • Potatoes plus 1 cup cream, then separate into 2 batches
      • One gets the rest of the cream and a bit of butter
      • One gets the bone broth and schmaltz
  • Spoon purees into mason jars or cleaned food jars. After each layer, gently knock the jar on a cutting board to even the puree out, and use a moist paper towel to clean the upper sections of jar so that the layers are separated.
  • Cut out rounds of puff pastry and bake at 350 until golden brown
  • Microwave the jars to reheat the purees if necessary — don’t put glass in the oven because it can break
  • Top each jar with a puff lid
  • Serve with baby spoons

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